Kletzennudeln with Almond Miaßl

For the dough, crumble yeast between fingers and mix with 200 ml water. Mix in egg, flour, oil and a pinch of salt and let the dough rest for about 20 minutes. Roll out the dough on a floured work surface to the thickness of the back of a knife and cut out circles with a round cutter. Top with the prepared filling. Pinch the ends of the dough together with your fingers, seal, and crimp (press the dough down in a jagged fashion). Cook in boiling salted water for about 12 minutes. Lift out, arrange and pour over the almond mousse. Sprinkle with chocolate shavings. For the filling, boil the soaked currants, remove the stalks, strain or finely chop. Mix with honey, curd cheese and hazelnuts and season with a pinch of salt. Form dumplings or balls from the mixture with the help of a tablespoon.Almond mousse:For the almond mousse, whisk some milk with cornstarch and egg white. Boil the remaining milk with marzipan and sugar. Thicken with the mixed cornstarch and let it cool down. Whip the sweet cream in half and fold in.

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